Impact of fig maceration under various conditions on physicochemical and sensory attributes of wine vinegar: A comprehensive characterization study
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| Názov: | Impact of fig maceration under various conditions on physicochemical and sensory attributes of wine vinegar: A comprehensive characterization study |
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| Autori: | Maria del Pilar Segura‐Borrego, Pilar Ramírez, Rocío Ríos‐Reina, Maria Lourdes Morales, Raquel María Callejón, Juan Manuel León Gutiérrez |
| Prispievatelia: | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Junta de Andalucía, Universidad de Sevilla |
| Zdroj: | J Food Sci idUS. Depósito de Investigación de la Universidad de Sevilla Universidad de Sevilla (US) |
| Informácie o vydavateľovi: | Wiley, 2024. |
| Rok vydania: | 2024 |
| Predmety: | Male, Adult, Volatile Organic Compounds, Volatile profile, Food Handling, GC/MS, SPME, Polyphenols, Wine, Ficus, Gas Chromatography-Mass Spectrometry, Smell, Macerated, Taste, Fruit, Odorants, Humans, Female, Vitis, Wine vinegar, ORIGINAL ARTICLE, Solid Phase Microextraction, Acetic Acid |
| Popis: | In this work, wine vinegars macerated with figs under different conditions have been characterized for the first time. Samples were analyzed by solid phase microextraction and gas chromatography coupled to mass spectrometry, sensory and physicochemical analysis. The results revealed that fig maceration of wine vinegars influenced the physicochemical, sensory, and volatile profiles of the final product, which were mainly affected by the fig amount (10, 20 or 30%), the fig type (fresh or dry) and the base wine vinegar (young or aged) used, and to a lesser extent the way the fig was added (crushed or chopped). The maceration, regardless the conditions used, increased the fruity notes, overall taste and visual impression, the tonality, total polyphenols and sugar content, and the presence of some volatile compounds, mainly terpenes and ketones, such as (Z)‐p‐mentha‐2,8‐dien‐1‐ol, or β‐damascenone. Therefore, maceration increased the organoleptic complexity, which could enhance the acceptability of consumers towards these products.Practical ApplicationThis research studied how wine vinegars macerated with figs affect in different ways their taste, smell, and chemical properties. Thus, the results showed that these wine vinegars made with fig maceration by using different amounts and types of figs, as well as the type of vinegar used, changed their characteristics, making them smell and taste fruitier and more pleasant. This could be useful for making better‐tasting and more appealing vinegars for consumers who enjoy unique and enhanced flavors in their food. |
| Druh dokumentu: | Article Other literature type |
| Popis súboru: | application/pdf |
| Jazyk: | English |
| ISSN: | 1750-3841 0022-1147 |
| DOI: | 10.1111/1750-3841.17485 |
| Prístupová URL adresa: | https://pubmed.ncbi.nlm.nih.gov/39468906 https://hdl.handle.net/11441/171268 |
| Rights: | CC BY NC ND URL: http://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by-nc-nd/4.0/ (http://creativecommons.org/licenses/by-nc-nd/4.0/) License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non‐commercial and no modifications or adaptations are made. |
| Prístupové číslo: | edsair.doi.dedup.....dbf2c281a8003b973a8fb21277c380c5 |
| Databáza: | OpenAIRE |
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Nájsť tento článok vo Web of Science | Abstrakt: | In this work, wine vinegars macerated with figs under different conditions have been characterized for the first time. Samples were analyzed by solid phase microextraction and gas chromatography coupled to mass spectrometry, sensory and physicochemical analysis. The results revealed that fig maceration of wine vinegars influenced the physicochemical, sensory, and volatile profiles of the final product, which were mainly affected by the fig amount (10, 20 or 30%), the fig type (fresh or dry) and the base wine vinegar (young or aged) used, and to a lesser extent the way the fig was added (crushed or chopped). The maceration, regardless the conditions used, increased the fruity notes, overall taste and visual impression, the tonality, total polyphenols and sugar content, and the presence of some volatile compounds, mainly terpenes and ketones, such as (Z)‐p‐mentha‐2,8‐dien‐1‐ol, or β‐damascenone. Therefore, maceration increased the organoleptic complexity, which could enhance the acceptability of consumers towards these products.Practical ApplicationThis research studied how wine vinegars macerated with figs affect in different ways their taste, smell, and chemical properties. Thus, the results showed that these wine vinegars made with fig maceration by using different amounts and types of figs, as well as the type of vinegar used, changed their characteristics, making them smell and taste fruitier and more pleasant. This could be useful for making better‐tasting and more appealing vinegars for consumers who enjoy unique and enhanced flavors in their food. |
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| ISSN: | 17503841 00221147 |
| DOI: | 10.1111/1750-3841.17485 |